This recipe has Sodium as 121% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 7.4% of RDA
• Calories: 57.0% of RDA
• Carbs: 19.9% of RDA
• Fat (total lipid): 16.5% of RDA
• Fiber: 22.7% of RDA
• Fructose: 4.0% of RDA
• Protein: 20.5% of RDA
• Sodium: 121% of RDA
• Sugar: 28.7% of RDA
• Vitamin A (IU): 19.4% of RDA
• Vitamin B6: 15.5% of RDA
• Vitamin C: 9.1% of RDA
• Iron: 20.2% of RDA
• Magnesium: 15.9% of RDA
• Manganese: 13.8% of RDA
• Niacin: 40.5% of RDA
• Potassium: 15.0% of RDA
• Zinc: 14.5% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
Grilling the Peaches
1.
Wash and slice the peaches.
2.
Using either a bbq grill or a cast iron grill pan (over the stove), brush a small amount of any high heat oil on the grill and place the peach slices directly onto the grill.
3.
Grill for 2-4 minutes on each side, depending on the thickness of the slices.
4.
Remove and set aside.
Assembling all Ingredients
5.
Slice the baguette lengthwise and place each side face up.
6.
Use ~1/4 cup of dijon on each side of the baguette and spread evenly.
7.
Add slices of prosciutto and top with grilled peaches.
8.
Add arugula.
9.
Slice into desired sizes and place on a serving dish.
NOTES, TIPS, TRICKS, HINTS, ETC:
You can make this one sandwich or you can serve open face in smaller pieces as an appetizer.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1140
Protein 23.0 g
Carbohydrates 54.7 g
Iron 3.82 mg
Fiber 6.35 g
Calcium 73.8 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
